Mini Apple Pies with Whipped Cream!

So I have a Babycakes cupcake maker..and it is awesome! I recently discovered that I could make pies in it..so thats exactly what I did! You could also just use a regular cupcake pan to make these.

Oven: 375
Prep: 25 min
Bake: 20 min*

Ingredients:
- 1 piecrust recipe which can be found here
- about 7 apples (peeled,cored,chopped)
- 1/3 C sugar
- 1/4 C cornstarch
- cinnamon
- nutmeg
- salt
- 2 tbsp. unsalted butter (cut into small pieces)
- 1 egg white (lightly beaten)
- brown sugar

Put the peeled, cored, and chopped apples into a large bowl. Depending on the size of your pie(s) will determine the size to cut your apples. Mix in the sugar, cornstarch, spices, and salt. Roll out the dough and cut out circles using a cookie cutter or coffee mug (you will have to do test cut out to determine the right size for your pan). Then spoon the apple mixture into the prepared dough, put small pieces of butter on them and you can either cover each one with a second dough and brush lightly with egg white and sugar and cut vents. Or you can just leave them topless but still top with butter and a little brown sugar (The brown sugar and butter melt together to make a delish syrup)

*Baking times will vary becuase of the size of the pies, so just bake till crust is golden brown
** The spices do not have measurments becuase I just measured it into my hands..but I would guess about 1-2 teaspoons...and feel free to add or remove your favorite fall spices :)

Now that we have pie..we can't forget the whipped cream!

Ingredients:
- 1/4 C heavy whipping cream
- powdered sugar
- vanilla extract
- cinnamon (the secret weapon!!)

Beat the heavy whipping cream for a few minutes until soft peaks form. Add in some powdered sugar (again no measurements..add until it reaches the sweetness you like..at least a few tablespoons) along with some vanilla extract. Continue to beat until thick and creamy. Then add in some cinnamon...I just grated in a few teaspoons. It complements the apple pie so well!!! Be sure to store in the fridge and serve within 24 hours of making becuase since it is homemade it doesn't have the stability of store bought..but it is so worth it!

I hope this delish and easy treat makes it onto your table this Fall.
Enjoy (: